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HQ - Raise The Steaks Ribeye Edition ft Chef Michael Deg

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HQ - Raise The Steaks Ribeye Edition ft Chef Michael Deg


We are back with our famous HQ Raise The Steaks curated dinner and wine pairing nights, where each event a celebrity chef takes over the HQ kitchen! ??‍?

For the first edition of 2019 on 27 February, we have none other than Cavalli Estate executive chef Michael Deg taking the reigns, curating his very own menu using one of the world's favourite cuts, Ribeye!

Born in Durban, Michael attended the famed Christina Martin School of Food and Wine in Durban, where he graduated in 2004. After his studies, he moved to Ireland's capital city, Dublin, where he was mentored by chef and restaurateur, Padraic Hayden at the Dylan Boutique Hotel, which is a five star establishment. He became a sous chef at 25, after working his way up from commis chef, to chef de partie!

When Hayden left the hotel to open his own restaurant, the Camden Kitchen, Michael joined him as sous chef. They had worked together for four years at the hotel and struck an unbeatable working relationship!

Michael returned to South Africa in 2013, settled in Stellenbosch and started at Delaire Graff, a Relais & Chateaux property. Michael worked under head chef Christiaan Campbell, as sous chef. He has since moved to the highly acclaimed Cavalli Estate, where he runs the show and has turned their newly established hotspot into a pure gem. You are in for a treat!

His full 4-course menu, which includes a welcome drink and aperitif, 3-course sit down meal, all paired with the best wines that Cavalli Estate have to offer will be dropping next week. Seats are limited, so get booking as we are expecting a sold out affair.

MENU:

CANAPE:

Tuna tataki, miso aioli, pickled daikon, lime compressed cucumber, coriander.
Pink Pony 2015

STARTER:

Braised beef cheek, mango salsa, roasted peas, green apple, crispy pancetta.
Cremello 2016

MAIN:

Rib eye, roasted butternut purée, brown mushroom stuffed with smoked Stanford cheese, red onion marmalade, & bone marrow jus.
Warlord 2016

DESSERT:

Orange flourless cake, praline crème, caramelized sorghum popcorn, white chocolate pearls, Horlicks ice cream.
Capriole 2016

R345 per person covers all your food, wine and entertainment for the night, with talks from the Cavalli team, Michael Deg, and awesome prizes up for grabs on the night.

Booking Essential:

? 021-424 6373
? aW5mbyB8IGhxcmVzdGF1cmFudCAhIGNvICEgemE=

#HQFineWining



Map HQ, 100 Shortmarket Street , Cape Town., 8001 Cape Town, Western Cape, Cape Town, South Africa
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